Lately I’ve been in a cold-weather-comfort-food rut–Yesterday my banana loaf turned out too dry and last Wednesday my crockpot chicken lacked flavor.
Today, as I was searching for yet another winter weather recipe, it hit me: I should be cooking warm weather food. After all, it’s technically spring. (Although the overcast sky and chilly Chicago wind make me think otherwise.)
I quickly discovered a delightful summer dinner recipe on 101 Cookbooks: Cherry Tomato Couscous. Although tomatoes don’t hit their peak for three more months, the lemon and lime juice offer a fresh veil that hides the fact that the tomatoes are not in season. The couscous was light and refreshing, I believe you could make this dish in the dead of winter and fool someone into believing it was July. The recipe is also easy to make and requires minimal time and equipment. The only ingredient that I will add (as soon as it’s in season) is avocado, as it would complement the cilantro and lime and add a creamy coating on the couscous.
Cherry Tomato Couscous
Total Cost: $7.25
Cost Per Serving: $1.81
3 cups cooked couscous ($1.00)
1/2 a pint of cherry tomatoes, halved ($2.00)
1/2 medium cucumber, peeled and cut into 1/4-inch pieces ($.90)
1 cup cooked chickpeas ($.50)
1/2 lemon ($.25)
1/2 lime ($.20)
1/4 cup extra virgin olive oil (in-stock)
1/4 cup cilantro, chopped ($1.00)
1/3 cup crumbled feta cheese ($1.40)
In a large bowl mix couscous, tomatoes, cucumbers, and chickpeas. Squeeze all the juice from the lemon and lime onto the couscous mixture. Pour olive oil over the mixture and mix well. Add salt and pepper to taste. Lastly add cilantro and feta and lightly toss.